Page title and description
- 3 small or 2 large cucumbers
- 4 tsp salt
- 4 tbsp Chinese rice vinegar or 3 tbsp white wine vinegar
- 6 tbsp caster sugar
- 2 tbsp sesame oil
- 1 tbsp groundnut or vegetable oil
- 3-6 dried red chillies (according to taste), de-seeded and cut into pieces
Prep time: 3h
Cooking time: 15 min
Step 1Cut the cucumbers lengthwise into quarters. Scoop out and discard the seeds, then slice the cucumber across into 2cm pieces.
Step 2Put them into a clean, grease-free bowl, sprinkle with the salt and stir well. Leave to stand at room temperature for 2-3 hours. During this time, the moisture will be drawn out from the cucumbers.
Step 3Drain the cucumbers, then squeeze out excess moisture either by hand or in a tea towel or a salad spinner. Transfer to a clean bowl, add the vinegar and sugar and mix well.
Step 4Heat both the oils in a small saucepan until they just starting to smoke.
Step 5Remove the pan from the heat and wait for a few seconds until the smoke has disappeared before adding the chillies - otherwise they will burn.
Step 6Let the chillies sizzle in the oil, then tip them into the bowl with the cucumber and mix well.
Step 7Leave to stand for at least 6 hours or overnight in the fridge. Serve as an accompaniment, or as a canapé with cocktail sticks for spearing the pieces.